10 March 2010

Montserrat


Chicken Pilau

-3-4 lbs. chicken
-3 Tbsp. margarine*
-1 Tbsp. sugar
-1 C. water
-2 large tomatoes, cut up
-2 onions, chopped
-1 clove of garlic, minced or herbs, to taste
-Vinegar to taste
-1 Tbsp. salt**
-1 tsp curry powder
-Red pepper, to taste
-4 C. rice
-7 or 8 C. water
-2 Tbsp. margarine*
-Cooked green peas (optional)

1) Cut chicken in serving pieces and brown in margarine and sugar.
2) Add 1 C. boiling water, tomato, onion, garlic, vinegar, and seasonings.
Simmer, covered, until meat is tender, adding water as necessary to prevent burning.
3) Add rice to 7 or 8 C. boiling water and simmer, tightly covered, until rice is tender and water is absorbed. Stir in margarine. If desired, mix in cooked green peas.
4) Serve meat on the rice, with vegetables.

*butter may be substituted for margarine
**try less salt, according to taste

Honduras



Sopa de Caracol (Conch Soup)

-3/4 - 1lb. Conch cut into large chunks (substitute with large clams, scallops or other sweet shellfish)
-6-8 C. chicken bouillon
-3 C. coconut milk
-3 cloves minced garlic
-2 minced chilies (use to desired spice level)
-2 Tbs chopped fresh cilantro
-1/2 tsp. minced ginger
-1/2 tsp. cumin
-1 diced carrot
-1 diced medium sized onion
-1 diced medium sized tomato
-salt to taste


1) Put bouillon in stock pot on high heat and bring to boil. Reduce heat to simmer.
2) Add diced veggies (carrot, onion, tomato), cover and let simmer 10 minutes.
3) In a pan, saute the garlic, chilies, and ginger in a little oil on medium heat until garlic is translucent, about 30 seconds.
4) Add conch meat and saute for 2 minutes, then turn off heat.
5) Add meat to stock pot along with coconut milk and cumin. when liquid begins to simmer, turn off heat, add cilantro, and serve.



Martinique


Martin's Beef Salad

Dressing:
-8 oz. plain lowfat yogurt
-1/4 C. sour cream
-1/3 C. chopped Major Grey's Mango Chutney
-2 Tbs. apple cider vinegar
-1 Tbs lemon juice
-1/8 tsp. ground allspice
-1/8 tsp. ground black pepper

Salad:
-1 lb. deli roast beef
-4 C. torn romaine lettuce leaves
-1 large mango, peeled and cut in 3/4" cubes
-1 red bell pepper, cut in 3/4" pieces


1) To make dressing, combine all dressing ingredients in medium bowl.
2) Trim fat from roast beef. Stack slickes and cut lengthwise in half, then crosswise in 1/2"-wide strips.
3) Put lettuce on serving platter. Arrange beef, mango, & bell pepper on top. Drizzle 1/2 C. of the dressing over salad. Pass remaining dressing separately.


Canada



Butter Tarts


CRUST:
-2 C flour
-1 C shortening
-1 tsp salt
-1 egg
-1 Tbs vinegar
-2 Tbs cold water

FILLING:
-1 egg
-1/2 C brown sugar
-1/2 C corn syrup
-1 Tbs melted butter
-1 tsp vanilla
-OPTIONAL: 1 cup raisins, or chopped pecans or chopped walnuts


1) Blend shortening and flour with a pastry cutter (or 2 knives) until mixture is crumbly, about frozen-pea size.
2) In a separate bowl, mix egg, salt, vinegar and water. Then add to shortening/flour mix. Mix ingredients until JUST mixed together, no more.
3) Make dough into a ball, wrap in cellophane, and freeze for 10-15 min.
4) Roll out dough on floured surface to about cd-case thickness.
5) Using jar lid or cookie cutter, cut dough circles. (muffin/cupcake size. should make about 12)
6) In another bowl, mix well corn syrup, brown sugar, melted butter, and egg. Then add vanilla (and stir in raisins/nuts, if using)
7) Stir filling into pastry shells, just below rim.
8) Bake at 400 for about 10 minutes, or until just golden brown.




Burma



Tamarind Pork

-3.5 Tbs. tamarind paste
-8.5 oz. boiling water
-2 large onions, roughly chopped
-4 garlic cloves, crushed
-1 tsp. crushed dried chilies
-8 Tbs. groundnut oil (peanut oil)
-1/4 tsp. ground turmeric
-1 tsp. shrimp paste
-1.5 lbs. pork, cut into 2.5 cm cubes

1) Add boiling water to tamarind paste, and use a fork to extract the juice. If needed, strain through seive to remove any pulp or stones.
2) Pound onion, garlic, & chilies in pestle/mortar or chop very finely.
3) Heat oil in sauce pan, add onion mixture. Cook on moderate heat 20-30 min. until onions have carmelized (reddish-brown). Add turmeric and shrimp paste. Break up the paste with wooden spoon, incorporating into onion mixture.
4) Add pork, cook until liquid from pork has evaporated. Stir often so as not to burn onion mixture. Add tamarind liquid, bring to boil. Reduce heat, simmer uncovered 20-30 min. until liquid is reduced and oil returns.
5) Reduce heat to low, add a lid, and simmer gently 30-45 min. until pork is tender, falling apart easily. Taste, season as need. Should taste salty, sour, and sweet.





Source: http://www.netcooks.com/recipes/Pork/Tamarind.Pork.html

Antigua and Barbuda



Pork Chops with Banana and Bacon

-4 pork chops, about 1/4" thick
-3/4 Tbs cumin
-salt and pepper to taste
-juice of 1 lemon
-2 Tbs softened butter
-2 large bananas
-6 strips bacon
-beer (optional)


1) Combine the butter, salt, pepper, and cumin. Rub mixture into both sides of meat.
2) Saute the bacon briefly, until some of the fat has rendered. Remove and drain.
3) Peel bananas and cut into 1/4"  chunks. Place bananas on a dish and sprinkle with lemon juice.
4) Cut bacon strips into lengths just long enough to wrap around each banana slice. place on bananas on skewers, threading through where the bacon slice overlaps.
5) Place the pork chops on a hot grill for 15 minutes, turning once.
6) Turn grill down to medium, adding the bacon and bananas.Grill for 10 minutes, turning both the meat and the bananas. For extra flavor, baste with beer while the meat cooks.


Ghana


Hkatenkwan (Groundnut Stew)

-1 whole chicken, cut into pieces
-1-inch piece of ginger
-1/2 an onion, whole
-2 Tbs tomato paste
-1 Tbs peanut oil, or other light cooking oil
-1 C. onion, well chopped
-1 C. tomatoes, chopped
-2/3 C. peanut butter
-2 tsp salt
-2 tsp hot chilies, crushed OR 1 tsp cayenne pepper
-1 medium-size eggplant, peeled and cubed
-2 C. fresh or frozen okra


1) Boil chicken in about 2 C. water, along with ginger and the half onion.
2) Meanwhile, in a large fry pan, fry tomato paste in the oil over low heat for about 5 minutes
3) Add to the paste the chopped onions and tomatoes, stirring occasionally until onions are clear
4) Remove the partially cooked chicken pieces and put them, along with about half of the broth, into the fry pan.
5) Add peanut butter, salt, and peppers. cook for 5 minutes, then add eggplant and okra.
6) Cook until chicken and veggies are tender.Aadd more broth as needed to maintain a thick, stewy consistency.

Latvia



Kartupelu zupa ar senem (Potato and Wild Mushroom Soup)


-1 oz. imported dried mushrooms- rinsed, soaked in 1 C. warm water for an hour (cepes or porcini are preferable, but Asian mushrooms are good too)
-5 C. warm water
-2 tsp. salt
-6 russet potatoes, peeled & cubed
-4 slices bacon, finely diced
-1 onion, finely chopped
-3/4 C. heavy cream
-1/2 tsp. sweet Hungarian paprika
-white pepper to taste
-dill for garnish

1) Filter mushroom liquid to remove impurities. Then add it plus the 5 C. water and mushrooms to a large soup pot. Bring to boil over high heat. Add salt, reduce heat, simmer 30 minutes.
2) Add potatoes, raise heat to medium, cook until potatoes are tender. Remove from heat.
3) Fish out the mushrooms, let cool for a minute, then chop them roughly. Set mushrooms aside.
4) Fry bacon in a skillet. drain, leaving 1 Tbsp. grease in pan. Add onions and the chopped mushrooms to pan, saute over med. heat 15 min. or until nicely browned. Return bacon to pan.
5) Remove potatoes to a large bowl, reserving soup broth. Puree potatoes with 1 C. of the soup broth. Whisk potatoes back in to the soup pot, beating hard to remove lumps. Bring soup to simmer, add cream, and heat for several minutes until almost boiling. Stir in the bacon mixture, season with the paprika and white pepper. Ladle into bowls and garnish with dill.

Romania



Mamaliga (Romanian Style Polenta)

-1 qt. water
-1-2 C. corn meal
-2 tsp. salt

1) Boil water & salt in a pot.
2) When boiling, gradually add corn meal while stirring with a whisk. Stop adding the corn meal when the mixture is quite thick, yet still a liquid.
3) Simmer 10-15 min., with caution because mixture will bubble and splatter hot polenta around. serve with your favorite dish! 

Burundi



Maharggwe (Vegetable Beans)

-250g. beans (your choice), soaked overnight
-4 potatoes, peeled & diced
-2 tomatoes, quartered
-100g. white cabbage or spinach, shredded
-4 Tbs. oil
-2 chopped onions
-2 garlic cloves
-1/2 tsp. allspice
-oregano
-1 bay leaf
-salt & pepper to taste

1) Drain soaked beans, reserving half of the soaking water, and place in large pan. cover w/ ample water, bring to a boil, and cook until soft (maybe 70 minutes)
2) Add oil to a pan. Heat & fry onions and garlic until soft. 
3) Add tomatoes, cabbage, & spices to onions. Add 1/2 of the bean water and stir. Bring to low simmer and cook for 10 minutes, stirring frequently.
4) Add potatoes & cook 5 minutes.
5) Add drained beans & cook for 20 minutes, until potatoes are tender, stirring occasionally.


Bermuda


Braised Rockfish

-4 6oz. boneless, skinned rockfish
-salt and pepper
-1/4 C. oil
-6.5 oz. fish stock
-7 Tbs. butter
-lemon juice
-3/4 C. chanterelles (or another mushroom, maybe??...)

1) Season rockfish with salt and pepper
2) Pour oil into a preheated pan. Sear the side of the fish that will be presented first. When golden brown, turn to the other side, and add stock, butter, and braise until the fish is cooked.
4) Sprinkle with lemon juice, and baste the fish with the emulsion.
5) Add cleaned chanterelles, season and coat with the foaming butter.

Serve with desired sides. Some suggestions include homemade gnocchi, butternut squash, and a salad with a vinaigrette dressing.

Thailand


Evil Jungle Prince 
(with Chicken) 

-1/2 lb. boneless chicken breast, thinly cut into 2-inch strips
-2-6 small red chile peppers
-1/2 stalk fresh lemon grass
-2 kaffir lime leaves (or the zest of half a lemon)
-2 Tbs. oil
-1/2 C. coconut milk
-1/2 tsp. salt
-fish sauce to taste
-10-15 basil leaves
-1 C. chopped cabbage
-Rice

1) Grind together the red chile peppers, lemon grass, and lime leaves in a food processer, or pound in a mortar.
2) Heat oil on med-high heat. saute pepper mixture for 3 min.
3) Stir in coconut milk, cook 2 min.
4) Add chicken, cook 5 min. or until cooked.
5) Reduce heat to med.-low. stir in fish sauce, salt and basil. Serve over chopped cabbage.


Bolivia


Helado de Canela (Cinnamon Sorbet)

-5 C water
-1 1/4 C sugar
-1 cinnamon stick
-2 spoonfuls cold water
-1 spoonful corn starch
-1 spoonful lemon juice

1) Boil the 5 cups water with the cinnamon stick until it has color, flavor, and diminishes to 4 cups. Then add sugar and boil for 5 minutes.
2) In the 2 spoonfuls of cold water, dissolve the corn starch. Add to cinnamon mixture and cook 5 minutes. Remove from heat and let cool a little. 
3) Add lemon juice. Strain mixture into a freezer-safe bowl and let cool.
4) Once cold, put mixture in freezer. Before completely frozen, stir the sorbet so it doesn't get too hard. Repeat that 2 or 3 times until the sorbet is ready.

Eritrea



Injera (flatbread)


-1/4 C. teff flour
-3/4 C. flour
-1 C. water
-pinch of salt
-peanut or veggie oil


1) Put teff flour in mixing bowl. Sift in all-purpose flour.
2) Slowly add water, stirring to avoid lumps. Stir in salt.
3) Heat non-stick skillet until water drop bounces.
4) Coat pan with a thin layer of batter (thicker than a crepe, but thinner than a pancake). Batter will rise slightly. Cook until holes appear on surface of batter. remove when surface of batter is dry. Repeat step 4  until batter is gone.

Angola



Arroz Verde (Green Rice)


-2 Tbs olive oil
-400g white rice
-1 large onion, minced
-1 medium green pepper, de-seeded and finely chopped
-3 garlic cloves, minced
-50g chopped coriander leaves
-1 tsp salt
-1/4 tsp pepper
-900ml beef broth

1) Heat olive oil in a deep pan. add rice and stir so every grain is coated with the oil.
2) Add the onion, green pepper, garlic, and coriander. season with salt and pepper, then stir to mix thoroughly, and cook until onions are translucent.
3) Add broth, stir to mix, bring to boil. Cover, reduce heat and simmer for  25 min. or until rice is tender.

Saint Vincent and the Grenadines


Curried Goat

-2 lbs. mutton or lamb, trimmed & cubed
-1/4 C chopped onion
-2 Tbs. Tumeric
-2 cloves garlic, chopped
-1/2 tsp. Hot pepper sauce
-2 tsp. grated ginger
-1/2 C red wine
-1/4 tsp. oil
-1/4 C ketchup
-1 tsp. curry powder
-1/2 tsp. salt
-1 tsp. vinegar
-3 Tbs. Chutney
1) Season meat with garlic, salt, vinegar, & hot pepper sauce. Let marinate for 1 hour.
2) Heat oil, add curry powder. Add meat, brown. 
3) Add remaining ingredients. Cover and simmer until meat is tender. Serve over rice.



Christmas Island




Nasi Goreng Ayam (Chicken Fried Rice)


CHICKEN
-1 Tbsp oil
-5 oz chicken breast , thinly sliced (or other protein)
-1 Tbsp kecap manis (sweet soy sauce, Note 1)

RICE
-1.5 Tbsp oil
-2 garlic cloves , finely chopped
-1 tsp red chili , finely chopped
-1 onion , small, diced
-3 C. cooked white rice , day old, cold
-2 Tbsp kecap manis (sweet soy sauce), divided
-2 tsp shrimp paste, optional

GARNISHES / SIDE SERVINGS (OPTIONAL)
-4 eggs , fried to taste
-1 green onion , sliced
-Tomatos and cucumbers, cut into wedges/chunks
-Fried shallots , store bought (optional)
-Lime wedges


1. Heat oil in a large skillet or wok over high heat. Add chili and garlic, stir for 10 seconds.
2. Add onion, cook for 1 minute. Add chicken, cook until it mostly turns white, then add 1 Tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelised.
3. Add rice, 2 Tbsp kecap manis and shrimp paste, if using. Cook, stirring constantly, for 2 minutes until sauce reduces down and rice grains start to caramelise.
4. Serve, garnished with garnishes of choice.